Nutritional Facts

Directions

In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.Yield: about 2 dozen.

Originally published as German Chocolate Cupcakes in Taste of Home's Holiday & Celebrations Cookbook
Annual 2002, p212

"This is a wonderful cupcake. My family does not like frostings, so this is perfect for them! The crunchy topping is delicious. I did double the topping ingredients and was so glad I did! This will be a new favorite!"